Healthy Almond Bakewell Cake

This Healthy Almond Bakewell Cake is refined-sugar free, can be gluten free and dairy free. Also, it’s high in protein, fibre (if you use wholewheat flour), and only 6 ingredients. With a refined sugar-free icing which tastes just like marzipan, this is the perfect birthday cake for someone who loves almond!

Last Wednesday, while I was on holiday, we were all looking forward to 8:00pm. Why? The Great British Bake-Off final. That evening, we all sat on the comfy sofas in the hotel living room, staring expectantly at the TV as the programme was introduced. However, seeing all the sweet goodies on the screen always gives you a craving for the food they are baking. So this time, we were prepared.

On the table in front of us sat 3 lovely cakes. A red velvet cake, a chocolate cake, and a carrot cake. Because they were quite small, we each ate one slice of all three! Just as Mary and Paul taste-tested the bakes made by the 3 finalists, we were also biting into slices of cake!

Those 3 flavours of cake are certainly some of my favourites, but another is almond. Its sweet, mellow flavour reminds me of eating marzipan at Christmas: luxurious frangipane, marzipan fruits, and Bakewell tarts with a cherry on top. What would happen if you merged sponge cake with a Bakewell tart? You would get something like this…

The only difference is that this Healthy Almond Bakewell Cake is a lot better for you! Containing fibre, protein, and no refined sugar, this cake can be gluten free and even dairy free!

What makes it healthier?

Instead of butter (which is good for you in small amounts but is high in saturated fat), we are using Greek yoghurt. It contains a good amount of protein and probiotics, as well as giving the cake moisture.

To replace refined sugar, we’ll instead use light muscovado sugar. It is a better choice because it retains nutritious minerals that caster sugar is stripped of when processed. You can also use honey or maple syrup, which both have even more health benefits!

For the soft texture, we’ll be using white wholewheat self-raising flour. This contains a lot more fibre than normal refined flour, so is a healthier option.

What’s more, with just 6 ingredients, it is so easy & quick to make.

Refined sugar free

Gluten free

Dairy free (use dairy-free alternative to Greek yoghurt)

High in protein

(If using wholewheat flour: High in fibre)

Perfect for a birthday or celebration – or for no reason at all – this cake is a delicious spongy treat, without the guilt!

This Healthy Almond Bakewell Cake is high in protein, fibre (if you use wholewheat flour), and needs just 6 ingredients. Also refined-sugar free, it can be gluten free and dairy free. With a refined sugar-free icing which tastes just like marzipan, this is the perfect birthday cake for someone who loves almond!

In a large mixing bowl, mix the sugar and Greek yoghurt well. Add the eggs and beat until no lumps remain.

Stir in the almond essence. Then incorporate the ground almond, and finally fold in the flour until fully mixed.

Pour half of the mixture into 1 of the greased circular baking pans, and the other half of the mixture into the other circular baking pan.

Bake in the oven for 30 minutes, or until spongy & springy, and a skewer inserted into the middle of the cake comes out clean.

Leave to cool in the pans for 15 minutes, then remove and transfer to a wire rack to cool completely.

Mix all the icing ingredients together in a medium-sized bowl. Slice the top of one of the cakes horizontally, for a flat surface, and spread some of the icing on that layer. If you like, you could use jam for this sandwiching layer.

Place the other half of the cake on top.

Spread the icing gently over the cake, and it will drizzle down the sides a bit.

Leave in the fridge for 15 minutes to set the icing, then remove and decorate with cherries, almonds and a sprinkle of cinnamon, if desired!

Enjoy!

Notes

*Or light brown soft sugar. Caster sugar will work too but isn't as healthy. You can use honey or maple syrup instead, but reduce the amount to 70g.

*Normal wholewheat self-raising flour works fine, or for GLUTEN-FREE VERSION: use 200g of a self-raising gluten free flour blend. If you don't have either of these, normal self-raising flour will work, but it is refined.

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Hi! I'm Katie! Welcome to Katrina's Clean Cooking, where you will find lots of healthy, scrumptious recipes.
I’ve always enjoyed cooking and baking (as well as eating!), so began experimenting with food in the kitchen. Having developed quite a collection of recipes, I decided it would be good to share them with other people!
See you around! x